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KMID : 0881720130280030241
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Journal of Food Hygiene and Safety
2013 Volume.28 No. 3 p.241 ~ p.246
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Microbial Growth Characteristics on Foods Containing Collagen
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Lee Sun-ah
Yoon Hyun-Joo
Choi Soon-Young
Moon Min-Jung
Jin So-Yeon
Yoon Yo-Han
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Abstract
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The objective of this study was to evaluate microbial growth patterns on Korean foods containing collagen. Samgyetang, Ugultang, Odolbyeboguem, Jeonyak, and Jokbal were inoculated with Staphylococcus aureus and Salmonella spp., and incubated at 4oC (6 days), 10o C (6 days), 20o C (3 days), and 30o C (36 h). Cell counts of S. aureus and Salmonella spp. were enumerated on mannitol salt agar and xylose lysine deoxycholate agar, respectively. Of the 5 foods, S. aureus and Salmonella cell counts decreased (P < 0.05) only in Jeonyak. To understand this reduction in cell growth on Jeonyak, extracts of ingredients such as clove, cinnamon, pepper, ginger, and jujube were examined to determine minimal bactericidal concentrations (MBC; AU/mL). Clove (3.13 AU/mL), cinnamon (50 AU/mL), pepper (25 AU/mL), and ginger (50 AU/mL) extracts displayed antimicrobial activity against S. aureus, and clove and cinnamon extracts displayed antimicrobial activity against Salmonella. The results indicate that Jeonyak has antimicrobial activity against S. aureus and Salmonella, and clove and cinnamon are the primary antimicrobial agents in this food.
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KEYWORD
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S. aureus, Salmonella, collagen, antimicrobial
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